NG5 SHERWOOD JUNE/JULY 2021
Local business directory and community magazine
Local business directory and community magazine
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Rhubarb Crumble<br />
Cake<br />
Rhubarb Gin<br />
1kg pink rhubarb stalks<br />
400g white caster sugar<br />
800ml gin<br />
Method<br />
Wash and trim the rhubarb stalks. Cut<br />
into 3cm lengths. Put into a large kilner<br />
jar and add the sugar. Give it a good<br />
mix round and leave it for 24 hours so<br />
the sugar can draw the juice out of the<br />
rhubarb. Then add the gin. Seal the lid<br />
and give it a good shake. Put it away for<br />
4 weeks. When ready to drink – strain<br />
the gin through a sieve lined with muslin<br />
into a jug and then bottle.<br />
Rhubarb and Ginger<br />
Chutney<br />
250ml cider vinegar<br />
100g golden caster sugar<br />
300g chopped rhubarb stalks<br />
40g pitted dates<br />
2 tsp ginger – grated<br />
1 cardamon pod<br />
Method<br />
Heat the cider vinegar and sugar in a<br />
heavy bottomed pan until the sugar has<br />
dissolved. Then add the rhubarb, dates,<br />
ginger and cardamon. Cook for about 20<br />
mins until the rhubarb has broken down<br />
and the mixture has turned into a thick<br />
chutney. Season with salt. Place into a<br />
sterilised jar. Will keep for up to 3 months<br />
– if it lasts that long! Delicious served with<br />
cheese and crackers.<br />
This is more of a pudding than a cake.<br />
Delicious served with custard or cream.<br />
For the roast rhubarb filling<br />
400g rhubarb – chopped into 1”<br />
slices<br />
150g sugar<br />
1 x orange (zest & juice)<br />
For the cake<br />
175g unsalted butter (softened)<br />
300g ground almonds<br />
170g soft brown sugar<br />
1tsp vanilla extract<br />
2 x eggs<br />
For the crumble topping<br />
70g unsalted butter<br />
70g plain flour<br />
70g soft brown sugar<br />
70g oats<br />
50g chopped walnuts<br />
Method<br />
First, roast the rhubarb. Heat oven<br />
to 200°C. In a small roasting tin mix<br />
rhubarb, sugar, zest & juice of the<br />
orange. Roast for 10 mins until soft and<br />
smelling delicious. Leave to cool.<br />
Next, make the cake. Grease and line a<br />
deep 20cm spring form cake tin. Heat<br />
oven to 180°C. Beat butter and sugar<br />
until light and fl uffy. Mix in eggs and<br />
vanilla extract. Add ground almonds and<br />
mix thoroughly. Gently fold in the roasted<br />
rhubarb (not the juice) and pour mixture<br />
into tin.<br />
For the topping, rub the fl our and butter<br />
together between your fi ngers until you<br />
have clumps. Rub in all other ingredients<br />
and cover the top of the cake. Bake for<br />
60 mins. It should be a very moist cake,<br />
almost like a pudding.
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